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Jajangmyeon is a Koreanized version of a noodle dish created by Chinese immigrants in Incheon, Korea. You’ll find it in every basement food court of every department store, and it’s especially popular for home delivery. The dish is usually made with pork or beef, but this recipe also includes seafood. Serve it already mixed together on a big platter.
Adapted from Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine © 2019 by Maangchi. Photography © 2019 by Maangchi. Reproduced by permission of Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
- ⅓ cup vegetable oil
- 3 medium scallions, cut into 1-inch pieces
- ⅓ cup Korean black-bean paste (chunjang)
- 8 oz. pork belly, cut into ½-inch cubes
- 6 oz. green cabbage, coarsely chopped (2 cups)
- 1 large onion, coarsely chopped (1½ cups)
- 1 medium potato, peeled and cut into ½-inch cubes (1⅓ cups)
- 1 small zucchini, cut into ½-inch cubes (1⅓ cups)
- 4 oz. squid, cleaned and cut into bite-size pieces
- 4 oz. medium shrimp, peeled, deveined, and cut into bite-size pieces
- 1 tsp. sugar
- 2 bunches (18 oz.) jajangmyeon noodles
- 2 Tbsp. potato starch
- 1 tsp. toasted sesame oil